Think of this as “nachos” with a potato base. This is my latest foodie invention, and our family loves it!
Author:Linda Jolly
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings
Category:Main Dish
Method:Oven
Cuisine:Southwestern
Ingredients
Scale
Potato Base
8 to 10 small Idaho baking potatoes (unpeeled)
Olive oil or avocado oil
Goya Sazonador Total seasoning
Toppers
Cooked ground beef with taco seasoning
Diced deli chicken
Shredded Mexican or Cheddar cheese
Sour cream or crema
Avocado (thinly sliced, or guacamole (optional))
Green onions (chopped (can use white part also))
Bacon bits or fried bacon (crumbled (optional))
Salsa or hot sauce
Instructions
Potato Base
Heat the oven to 425 degrees F.
Quarter the potatoes lengthwise. Cut each quarter into 1/2 to 3/4 inch cubes. Spread on a large rimmed cookie sheet.
In a large bowl, sprinkle potato cubes liberally with olive or avocado oil, then sprinkle Goya Sazonador very liberally over the potatoes (and we mean liberally – we use loads of it). Use a spatula or a large wooden spoon to ensure that the potatoes are all well coated with both olive or avocado oil and Sazonada.
Bake the potato cubes for 35 to 40 minutes, checking after 35 minutes.
Assembly
Divide the potatoes among three or four micro-safe plates.
Cover the potatoes with shredded cheese, then microwave for 1 minute to melt the cheese. Immediately dollop sour cream or crema over the top.
Place avocado slices (if using) on the top or dollop guacamole over the top.